If I recall, this post is about the best steak. No matter what method you use, or what seasonings, or lack thereof you prefer, it is recognized that the delmonico steak has the best ballance of tenderness and flavor. Fillet Mignon, though cut from the most tender part of the beef carcass, can be somewhat bland in flavor.The more exrecized a muscle is, the more blood flows to it. The blood caries the nutrients that feed the muscle cells, and give them flavor. That great corn-fed flavor comes from sugars and nutrients from corn that is passed into the blood and carried to the muscle cells. Fat also affects the meat flavor. A well marbled Delmonico (I believe this is the third bone-in rib steak back from the chuck) that has been properly aged, and graded USDA prime, is the premier chunk of meat on the cow.
I haven't had the opportunity to try Wagyu or Kobe beef. And I here it is the best on the planet. But even on those special cows, I would think that the cut would still be of utmost importance.
There is this place in San Diego, and in El Cajon, Ca. called "Iowa Meat Farms Outlet". They sell the best flavored meat I have eaten that is comercially available. It is prime, Iowa corn-fed beef. And it is sooooo good. At least it was when I lived in that area. I can get something close from a local butcher who takes great pride in his cattle and beef. But it's not quite as good.
What I wouldn't give for a great piece of corn-fed beef. Everything else is so bland by comparison. The last time I got my hands on really great bone-in rib steaks, I cooked them on the grill and made everyone in the house howl like a ravenous wolf before they could get a steak. They had to prove to me that they were worthy carnivores. Adults and kids alike didn't even hesitate. They howled long and loud. I can only guess what the neighbors thought.
The steaks that night were legendary. 'Nuff said.
Seeeeeeya; Goodweed of the North